Self-saucing Jaffa pudding

Self-saucing Jaffa pudding

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(126 ratings)

Prep: 35 mins Cook: 30 mins


Serves 8
This intense chocolate orange sponge bake with thick sauce is about as indulgent as a good pudding gets

Nutrition and extra info

Nutrition: per serving

  • kcal522
  • fat21g
  • saturates11g
  • carbs82g
  • sugars54g
  • fibre2g
  • protein8g
  • salt0.86g
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  • 100g butter, melted, plus a little extra for the dish



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g self-raising flour
  • 140g caster sugar
  • 50g cocoa
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • zest and juice 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g orange milk chocolate or milk chocolate, broken into chunks (we used Divine orange milk chocolate)
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • single cream or ice cream, to serve

For the sauce

  • 200g light muscovado sugar
  • 25g cocoa


  1. Butter a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Put the kettle on. Put the flour, caster sugar, 50g cocoa, baking powder, orange zest and a pinch of salt in a large mixing bowl. Whisk together the orange juice and any pulp left in the juicer, the eggs, melted butter and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.

  2. Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter – don’t worry, it will look very strange at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge. Eat immediately with vanilla ice cream or single cream.

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Comments, questions and tips

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16th Feb, 2018
I love this recipe. So simple but so delicious. I've made it several times and there have never been any leftovers.
22nd Jan, 2018
This was lovely. I wish I'd looked at the quantity it makes and read the comments then I might not have quite so much left over! It was very easy to make. I threw it together on a whim because its a snowy day. Brilliant.
Joesyjo's picture
10th Dec, 2017
Easy to make and delicious. I ommited the orange and just made a chocolate one following the rest of the recipe. I also reduced the sugar in the sauce by 50g as other reviews recommended and it was just the right level of sweetness.
Hey Micky
15th Nov, 2017
Utterly delicious! Very saucy. Takes longer than 30 mins in a ceramic dish as illustrated. Does not reheat well
19th Apr, 2017
So delicious! I did add more orange zest and flavour drops to the batter as it wasn't quite orangey enough! Due to the wetness of the cake it doesn't keep for very long (not that there was much left anyway!)
6th Mar, 2017
I made the slow cooker version of this today and it was absolutely delicious! Certainly a big hit with the whole family. I am eager to try it again with a few adult additions. Update: My first attempt cooking in the slow cooker was over cooked after 2.5 hours so my second attempt was checked at 2 hours and it was perfect.
3rd Jan, 2017
Made this for New Year's Eve party. Dead easy and will certainly make again. I'd increased recipe by 50% and cooked in 3 litre dish, using a Terry's chocolate orange. Was a bit underdone in the middle so would recommend anyone else doing that to increase cooking time by 10 minutes. Next time I'll try with dark chocolate and Cointreau as below for a more 'grown-up' pud.
30th Dec, 2016
This is such a good dessert and so easy to make. You don't need any specialist equipment and it comes out fantastic. The flavours were yummy. Would agree with other reviewers about using less sugar in the syrup.
11th Dec, 2016
Oh my, loved this, even though I made a few adjustments! I halved the recipe but used 2 eggs, I only had 1 clementine- no oranges and added a splash of Cointreau to the sauce mix. Oh and I only used dark chocolate. Apart from that I kept it the same!! I think my oven might have been set a little too hot, as there wasn't a lot of sauce. Definitely make again.
12th Nov, 2016
Just made and eaten this pudding - it was very easy and worked so well. We used 100g of a dark chocolate orange and it tasted divine. Definitely need ice cream or creme fraiche though!


15th Nov, 2016
Hi there. The pudding is gorgeous but family are demanding it more saucy as they were having spoon fights to get more ! Is it possible to double the sauce mixture without affecting the sponge ? Many thanks, Berni
19th Mar, 2016
Hi is it possible to leave out the orange and use dark chocolate instead? Not a fan of chocolate orange
goodfoodteam's picture
20th May, 2016
Hi thanks for your question. Yes dark chocolate will work well in this recipe.
13th Mar, 2015
Hi, is it possible to make the sponge mixture a day or so in advance, and refrigerate before adding the sauce element and baking? I'm trying to get as much prep done as possible in advance of a family celebration! Thanks :)
goodfoodteam's picture
31st Mar, 2015
Hi jennifleur, thanks for your question. We haven't tested making this ahead and leaving it and would advise not to do so as the baking powder in the sponge would have too much time in the mixture and would make the batter rise too much causing it to collapse. 
10th Feb, 2015
Hi there, I made this pudding for the weekend & it was great. I'm wondering now if it can be made in individual ramekins (like my Le Creuset mini- casseroles). If yes, how long would I need to bake them? Thanks a lot for your help.
goodfoodteam's picture
10th Feb, 2015
Hi Idupuy, thanks for getting in touch, so glad you enjoyed making this. We haven't tested this recipe using individual pots so cannot guarantee perfect results. It's possible that the sponges will cook too quickly in smaller dishes and would end up drying out. You could try cooking them at a lower temperature to compensate or alternatively you could try one of our triple tested chocolate fondant recipes instead, such as - or Let us know how you get on. 
10th Sep, 2014
I need to convert this recipe into US cups. Do you have a convertion? Please
goodfoodteam's picture
16th Sep, 2014
Hi there, thanks for your question, there are lots of cup to gram converters online, if you do a search you should fine one.
10th Jan, 2018
Don't put the pulp of the orange in for a smoother cake :)